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1
Heat oven to 350F Spray 9 1/2- or 10-inch tube pan with fixed bottom and 3 3/4-inch-high sides with nonstick cooking spray.
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2
Line bottom with parchment paper; spray paper.
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3
In medium bowl, whisk together flour, baking powder, baking soda and salt until blended.
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4
In large bowl, beat eggs and sugar at medium speed 2 minutes or until thick, fluffy and lightened in color.
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5
Beat in oil and vanilla at low speed until blended.
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6
Beat in flour mixture just until blended.
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7
Beat in sour cream until blended.
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8
Stir in 1 1/2 cups semisweet chocolate chips.
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9
Spoon batter into pan.
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10
Bake 55 to 60 minutes or until wooden skewer inserted in center comes out clean or with just a few crumbs attached.
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11
Cool in pan on wire rack 15 minutes.
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12
Invert cake onto wire rack; remove parchment.
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13
Leave bottom-side up for glazing; cool completely.
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14
Meanwhile, heat cream, butter and corn syrup in medium saucepan over medium heat 2 to 3 minutes or until butter melts and mixture is hot Remove from heat; add bittersweet chocolate chips.
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15
Let stand 1 minute Stir until chocolate melts and glaze is smooth.
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16
Let stand at room temperature until slightly thickened.
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17
With small spatula, spread glaze over top and sides of cake.
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18
Let stand 30 minutes or until glaze is set.
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19
Press 2 cups semisweet chocolate chips onto sides of cake.
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20
Cake can be made up to 1 day ahead.
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21
Cover and store at room temperature.
